King Arthur's Whole Wheat Sandwich Bread

"This soft, moist bread is perfect for toast or sandwiches. AND it's packed with healthy fiber! --from the Baker's Catalogue, Spring 08."
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Ready In:
1 loaf


  • 13 ounces lukewarm water (reduce this bread by 2 T if you are making in the summer, when there is more humidity in the air)
  • 2 tablespoons butter or 2 tablespoons vegetable oil
  • 1 12 teaspoons salt
  • 2 tablespoons sugar
  • 12 cup Baker's Special Dry Milk or 1/2 cup nonfat dry milk powder
  • 3 12 cups king arthur white whole wheat flour (can sub 1 c King Arthur High-maize Natural Fiber) or 3 1/2 cups whole wheat flour (can sub 1 c King Arthur High-maize Natural Fiber)
  • 2 teaspoons instant yeast


  • Combine all ingredients and mix and knead, by hand, mixer or bread machine until you've made a smooth, fairly stiff (but not dry) dough. Place in a lightly greased bowl, covered and allow to rise for 60 to 90 minutes, until its expanded a bit. It won't have doubled in size, but should feel puffy when you squeeze it.
  • Lightly grease a 9x5 loaf pan. Gently shape the dough into a smooth log, there's no need to punch it down, just stretch and round it to fit in the pan. Place it in the pan, smooth side up, cover the pan and allow it to rise for about 30-45 minutes, till it crowns over the rim by an inch or so. Towards the end of the rising time, preheat the oven to 375°F.
  • Bake the bread for 35 to 40 minutes, until the center registers 190F on an instant-read thermometer. Remove it from the oven, and turn out of the pan onto a rack. Allow the bread to cool completely before slicing.

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  1. You have a very nice tasting bread here, but the 30 minutes baking or prep time isn't right now matter how you look at it! Still, you get the 5 stars for the bread itself! I served it right from the oven to my finger food counter & had several spreads for guests tu try! It was a hit! [Tagged, made & reviewed for one of my adopted chefs in the current Pick-A-Chef]


My passions are photography and cooking (a good combination to have a 'zaar!) I try to photograph every recipe I review. My family sometimes wishes we could just sit down to eat at night without first having to take pictures of what we are eating! I've been cooking for a long time and recently started baking from scratch. I have been a member at 'zaar for quite a few years and my tried-and-tried recipes come mainly from my favorite chefs here. I am dabbling in OAMC and pantry cooking and do a lot of baking due to my boys' food allergies. We follow the Feingold Program, an alternative to ADHD medications. Feingold eliminates food additives such as artificial flavors and colorings, synthetic sweeteners such as Equal and the petroleum-based preservatives such as BHT, BHA and TBHQ (ewww!!) You can find more information on the Feingold program by visiting the website at I have become a much better cook since starting the program two years ago and have become somewhat of a food snob because of it. I am a mom first and for-most. I also work with families who lose a child at or before birth. *I was formally mississippimorning.*
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